Zoodles with Truffle Cream Sauce

Ralf Moeller

German actor Ralf Moeller makes this rich, creamy sauces using non-dairy cream. He submitted this recipe for Veganuary’s 2022 Germany Celebrity eCookbook.

For even more delicious celebrity recipes, download your copy of the Celebrity Cookbook.

Serves: 2
Prep time: 5 minutes (approximately)
Cooking time: 5 minutes (approximately)

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Ingredients

2 medium zucchini (or large, depending on your appetite)

1 2/3 cups non-dairy, unsweetened half and half (if not available near you, substitute cashew cream)

1 onion

1 clove of garlic

1 black truffle bulb

2 tbsp. truffle oil

salt and pepper

some olive oil

some water

German actor Ralf Moeller makes this rich, creamy sauces using non-dairy cream. He submitted this recipe for Veganuary’s 2022 Germany Celebrity eCookbook.

For even more delicious celebrity recipes, download your copy of the Celebrity Cookbook.

Serves: 2
Prep time: 5 minutes (approximately)
Cooking time: 5 minutes (approximately)

Method

Wash, and pat dry the zucchini. Cut into noodle shape using either a spiralizer (if you have one) or by cutting them into long, thin strips with a potato peeler and then using a knife to cut them to resemble tagliatelle shape. Carefully set aside.
Peel and finely dice the onion. Peel the garlic and add it mash in a garlic press.
Heat some olive oil in a pan and fry the onions in it until translucent. Add the garlic.
Pour the non-dairy cream into the pan and simmer on a low heat. Should the sauce thicken too much, add a little water. Add salt and Pepper to taste.
Carefully put the raw zoodles in the pan and toss with the sauce.
Then stir in a little truffle oil.
Plate zoodles in noodle nests on two plates Finally, with a fine plane, grate a little bit of the black truffle over to the zoodles to garnish.

*This recipe has been translated from German and adapted for the US audience.